1/4 c. butter
1 1/2 c. diced lean pork or leftover pork
1 c. onion, cut fine
1 tsp. salt
1/8 tsp. pepper
1 c. hot water
1 can bean sprouts, drained
1 c. celery, sliced fine

THICKENING:

1/3 c. cold water
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar

Melt butter in hot skillet. Add meat and sear quickly. Add onions, fry for 5 minutes. Add celery, salt, pepper, and hot water. Add drained bean sprouts. Mix thoroughly and heat to boiling. Combine thickening ingredients in a separate bowl. Then add to pork mixture. Stir and cook for 5 minutes. Serve piping hot over chow mein noodles or rice. Makes 4 large servings.